THIS week I’m helping you whip up a taste of Germany, with two delicious dishes. My traditional potato salad recipe is perfect for those summer barbecues.

My batching top tip today is to always make sure you get as much of the air out of your freezer bags as possible when adding meals to the freezer. This will make sure the food doesn’t get freezer burn or spoil.

German potato salad

Serves 6-8

Preparation time: 5 minutes.
Cooking time: 15 minutes.


  • 750g new potatoes
  • 100g dill pickles, diced
  • 4 spring onions, finely chopped
  • ½ small onion, diced
  • 100ml apple cider vinegar
  • 100ml olive oil
  • 4 rashers streaky bacon
  • 3 tbsp dill (optional)


  1. Wash the potatoes then quarter them and add to a large saucepan.
  2. Cover with water and place on a medium heat to boil for 15 minutes until tender.
  3. Once cooked, leave to cool for ten minutes.
  4. Grill the bacon.
  5. Add the dill pickles and onions to a large bowl with the cider vinegar and oil, add cooked potatoes and bacon.
  6. Then mix. Do not worry if it breaks up slightly – it will simply help get the flavours through the potatoes.
  7. Sprinkle the dill over the top and serve.
  8. Make in advance: This recipe is not freezable, but you can make and store in the fridge in an airtight box or freezer bag for up to four days.

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